Allergy and intolerance: guidance for businesses

This guidance is designed to help food businesses provide information to customers who need to avoid certain ingredients because of an allergy. It includes the new allergen information rules (EU FIC), general advice and information on allergy and intolerance, and specific voluntary best practice guidance on cross-contamination controls for pre-packed foods and loose foods.

Additionally, there are a number of other resources available that provide advice on food allergy, including Safer food, better business (SFBB) and a number commercial guidance notes produced, for example, by the British Retail Consortium and the Food and Drink Federation.

New allergy labelling legislation

On 13 December, new legislation (the EU Food Information for Consumers Regulation 1169/2011) will require food businesses to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars. There will also be changes to existing legislation on labelling allergenic ingredients in prepacked foods. Guidance has been developed to help businesses meet these new requirements and this page will continue to be updated as more support tools are made available. More information about the new European legislation can be found on the European Commission website at the link provided.

The Food Information Regulations 2014 were laid in Parliament on 15 July 2014 and came into force on 15 August 2014. The Regulation SI 2014/1855 is available at www.legislation.gov.uk/uksi/2014/1855/contents/made.

An updated version of our guidance notes on allergen management can be found below.

Food allergy training online

An interactive food allergy training tool can be found at food.gov.uk/allergy-training.

It highlights steps that should be followed to make sure good practice is used in the manufacture and production of food. It also offers practical advice to local authority food law enforcement officers (both food hygiene and food standards) and anyone wanting to learn more about food allergy, such as managers and staff in the manufacturing and catering industries.

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